I used the recipe from africhef.com (http://www.africhef.com/Boerewors-Recipe.html) as my base, and modified it slightly. My version has less salt and Worcestershire sauce, more garlic, and dices rather than grinds the bacon, for a slightly more interesting texture.
INGREDIENTS:
3 Pounds Ground Pork Shoulder – Coarse Ground
3 Pounds 90/10 Ground Beef
1 Pound Bacon – Diced Small
½ Cup Red Wine Vinegar
3 Tbsp Worcestershire Sauce
4 Tsp Salt
1 Tsp Ground Pepper
2 Tbsp Ground Coriander
½ Tsp Nutmeg
½ Tsp Ground Thyme
½ Tsp Allspice
¼ Tsp Ground Cloves
2 Tbsp Minced Garlic
32mm Sausage Casings
PREPARATION:
Combine all ingredients except the casings and mix well.
Stuff into Casings.
Use the tip of a small knife or a clean pin to prick the casings if there are any air pockets.
Refrigerate for up to 3 days or freeze.
Cook on the grill.
YOU’RE GOING TO NEED:
A grinder (if you don’t buy your meat ground)
A Sausage Stuffing Tool
A Big Bowl
An old coffee grinder or mortar and pestle (for the spices)
SERVES:
Makes about 7 lbs of sausage
Update 2009-04-14: I've gotten some feedback on this recipe - apparently it's not all that hot, so, if you like it spicy, consider adding more Red Pepper Flakes, Cayenne Pepper, or both. -- gcF
INGREDIENTS:
Package Collagen Casings - 32mm - 35mm
2 Tablespoons Fennel Seeds
3 Tablespoons Coarse (Kosher) Salt
1 Tablespoon Black Pepper
3 Tablespoons Parsley
1 Tablespoon Red (Cayenne) Pepper
2 Tablespoons Dried Pepper Flakes
1 Teaspoon Sweet Paprika
10-Pound Pork Shoulder
PREPARATION:
Toast the fennel seeds in a skillet until they brown. Set aside to cool.
Grind the fennel seeds and the dried pepper flakes
Cube the pork into 1" Cubes
Toss the cubed pork together with the the spices, refrigerate for at least one hour (more is better)
Grind the seasoned pork through the fine disc on the grinder
Stuff casings to your specifications, I normally stuff them in .25 lb increments
YOU’RE GOING TO NEED:
A Meat Grinder
A Sausage Stuffer (I use Gander Mountain’s Jerky Gun with a #5 Sausage nozzle)
A REALLY Big Bowl
A coffee grinder or mortar and pestle (for the spices)
SERVES:
Using the guidelines above, makes about (40) quarter-pound sausages
INGREDIENTS:
Package Collagen Casings - 32mm - 35mm
2 Tablespoons Fennel Seeds
3 Tablespoons Coarse (Kosher) Salt
2 Tablespoons Black Pepper
3 Tablespoons Parsley
1 Teaspoon Sweet Paprika
10-Pound Pork Shoulder
PREPARATION:
Toast the fennel seeds in a skillet until they brown. Set aside to cool.
Grind the fennel seeds.
Cube the pork into 1" Cubes
Toss the cubed pork together with the the spices, refrigerate for at least one hour (more is better)
Grind the seasoned pork through the fine disc on the grinder
Stuff casings to your specifications, I normally stuff them in .25 lb increments
YOU’RE GOING TO NEED:
A Meat Grinder
A Sausage Stuffer (I use Gander Mountain’s Jerky Gun with a #5 Sausage nozzle)
A REALLY Big Bowl
A coffee grinder or mortar and pestle (for the spices)
SERVES:
Using the guidelines above, makes about (40) quarter-pound sausages
INGREDIENTS:
Package of collagen casings - 32mm - 35mm
10 pound bone-in pork shoulder – cut into 1” cubes (remove the bone, first)
1 lb beef chuck or stew cubes – cut into 1” cubes
1 cup water
4 Tablespoons garlic, minced or crushed
2 teaspoons garlic powder
1 teaspoon sweet paprika
2 tablespoons salt
2 teaspoons black or white pepper
2 teaspoons marjoram
PREPARATION:
Grind the meats with the coarse disc on the grinder
Grind the heck out of the marjoram, pepper, and garlic powder
Mix the water with the spices until the salt is dissolved
Add the juicy spice mix to the meat and combine until everything is well-coated
Chill in fridge for at least one hour
Stuff the casings in one-pound increments
Optional: Cure the kielbasa in the refrigerator overnight, and then cold-smoke for several hours. Once smoked, bake it in the oven until it’s cooked.
YOU’RE GOING TO NEED:
A Meat Grinder
A Sausage Stuffer (I use Gander Mountain’s Jerky Gun with a #5 Sausage nozzle)
A REALLY Big Bowl
A coffee grinder or mortar and pestle (for the spices)
SERVES:
Makes (11) 1-pound rings, give or take
